Spring Tabbouleh with Beets, Sugar snap peas, Cucumber, Walnut and Pomegranate


  • 1 c Cucumber, small, diced
  • 1 c Beets, roasted and diced
  • 1 c Sugar snap peas, finely sliced with a knife
  • 1 c Cooked bulgur, quinoa, farro or barley
  • 1 c Chopped Parsley
  • 1 ea. Pomegranate, seeded
  • ½ c Walnuts, crushed
  • ¼ c Mint, chopped
  • ¼ c Dill, chopped
  • 1 tsp. Cinnamon
  • 2 T Olive oil
  • Kosher salt, as needed
  • Lemon juice, freshly squeezed, as needed


Mix all ingredients in a large mixing bowl, season with salt and lemon juice. Taste and adjust acidity and seasoning as needed.

Chef Nicco Muratore Mamnoon, Seattle from Food Fanatics Magazine®